Braised Turkey Legs
|All purpose flour||1⁄2 Cup (8 tbs)|
|Oregano leaves||1 Teaspoon|
|Turkey drumsticks||5 Pound (About 4 Pieces)|
|Olive oil/Salad oil||1⁄4 Cup (4 tbs)|
|Onions||2 Large, chopped|
|Garlic||2 Clove (10 gm), minced or pressed|
|Regular strength chicken broth||1 Cup (16 tbs)|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Thyme leaves||1⁄2 Teaspoon|
|Dry rosemary||1⁄2 Teaspoon|
In a rimmed plate or pie pan, combine flour, salt, oregano, and pepper.
Dredge drumsticks in flour mixture; set remaining flour mixture aside.
Heat oil in a wide frying pan over medium heat; add turkey and cook until browned on all sides.
Transfer to a 4 to 6-quart casserole or roasting pan.
Add onions and garlic to pan drippings and cook until onions are soft.
Stir in broth, wine, bay leaf, thyme, and rosemary, scraping browned particles free from pan.
Pour broth mixture over turkey, cover, and bake in a 350° oven for 2 to 2 1/2 hours or until fork-tender.
Lift out turkey and arrange on a platter.
Measure reserved flour mixture and blend with an equal amount of cold water.
Stir into pan juices.
Cook, stirring, until gravy boils and thickens.
Spoon some of the gravy over turkey; pass remaining gravy at the table.